Subject: Eggs Stuffed with Smoked Salmon
From: Unicorn (unicorn@indenial.com)
Date: Thu Aug 17 2000 - 21:54:40 EDT
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F O O D F U N N Y
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Thanks to reader Linda Bullis for this true food funny:
A few weeks ago I was making chocolate chip cookies "from scratch."
Being a single mom working full time doesn't leave a whole lot of time
for cooking or baking. My 7 year-old son, Justin, came into the
kitchen and said, "Wow Momma! You know how to make cookies the
old-fashioned way?" He was truly amazed.
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T O D A Y ' S R E C I P E
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This week's menu won't keep you out of the kitchen entirely, but all
of these dishes may be made in advance and served cold on those hot
summer nights when a piping hot plate of food is the last thing you
want. These are also great dishes to take along on a picnic or
camping trip.
Eggs Stuffed with Smoked Salmon
12 eggs, hard-boiled, peeled, and cut in half
1/2 cup (125 ml) finely chopped smoked salmon
3 - 4 Tbs (45 - 60 ml) mayonnaise, or to taste
2 Tbs (30 ml) chopped fresh dill
2 Tbs (30 ml) chopped capers
1 Tbs (15 ml) lemon juice
Salt and freshly ground pepper to taste
Remove the yolks from the eggs and mash with the remaining
ingredients. Fill the egg whites with the yolk mixture using a pastry
bag or small spoon. Serve chilled. Serves 6 to 8 as an appetizer.
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